Roasted Brussels Sprouts with Pancetta and Pomegranate
Serves 4
Ingredients
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
- 3 tablespoons extra virgin olive oil
- 3 ounces pancetta or bacon (cut crosswise into 1/3-inch lardons)
- 3 tablespoons light brown sugar
- 2 tablespoons pomegranate molasses
- Kosher salt (to taste)
- Pepper (to taste)
- 1/2 cup fresh pomegranate arils
Directions
- Preheat oven to 400°F. Place Brussels sprouts in a large, heat-proof bowl and set aside.
- Heat oil in a small skillet over medium heat. Add pancetta, stirring occasionally, and cook until golden brown and crisp. Transfer pancetta to a paper towel-lined plate. Reserve fat in skillet.
- To the warm fat, add sugar and pomegranate molasses. Whisk to combine. Pour mixture over Brussels sprouts and toss well to coat.
- Spread Brussels sprouts in an even layer on a large, rimmed baking sheet. Season with salt and pepper, to taste. Roast 12 to 15 minutes, stirring halfway through, until Brussels sprouts are tender.
- Transfer Brussels sprouts to serving platter and garnish with reserved pancetta and pomegranate arils.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 320
- Fat: 16.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 400.0 mg
- Carbohydrates: 32.0 g
- Fiber: 7.0 g
- Added Sugars: 0.0 g
- Sugar: 19.0 g
- Protein: 15.0 g